Farm Fresh Pick of the Week: Broccoli

Friday, May 11, 2012 8:00

The Perfect Summer Pasta

by Casey Pukl

Boiled, steamed, or even juiced, broccoli is one of my all-time favorite vegetables. It has everything you could ever want in a vegetable— a crunchy stem, soft top, and it looks like a miniature tree! Can you say cute?

This member of the cabbage family is great for stir frying, steaming, roasting, you name it. Rich in vitamin C and calcium, it’s no wonder these tiny trees were the ones my parents most often served up. There are also anti-viral and anti-bacterial compounds found in broccoli that can help keep illnesses and infections at bay. Who knew that eating something so delicious could keep you in such great shape?

This week, Sous Chef Kristen Burman and manager Warren Phelps have designed the perfect pairing for dinner. Read on to find out all about it…

Roasted Broccoli Orecchiette
Oven-Roasted Broccoli Florets, Prosciutto, Lemon Chicken Jus

Sous Chef Kristen Burman has done it again. Week by week, I throw ingredients at her, and she consistently delivers delicious dishes from the Anthology kitchen. This week, she’s teaching us all how to make a great summer pasta dish with this week’s farm fresh ingredient.

Start by tossing the broccoli florettes with oil, salt, and pepper. Spread them onto a backing sheet, and roast in a 350 degree oven for about 15-20 minutes or until they’re brown and crispy. Set the broccoli aside and cook the orecchiette.

Next, you’ll need some thinly sliced prosciutto. Tear up the prosciutto into 1-2 inch pieces, and place in a pan with some oil. Cook it over medium heat until it crisps up. Then you’ll add your pasta, a little bit of chicken broth, your oven-roasted broccoli, and finish with a squeeze of fresh lemon juice to taste!

Garnish with a little bit of ricotta cheese and some sprouts if you’re feeling fancy like Kristen.

Cabernet Sauvignon, Justin, Paso Robles, 2009

This is one easy-drinkin’ cab.  ”The goal is always to choose a wine that complements the dish rather than one that competes with it, ” Phelps says. “This one does that perfectly since it’s on the lighter side.”

Aromas of cherries, berries, and cassis are followed by the flavors of smoked toast, rich vanilla, and  toasty oak. This young wine has supple tannins and a smooth finish. For such a young wine, it’s a fantastic straight ahead cabernet sauvignon.

As always, we’re serving up this farm fresh pairing starting today until we run out of supplies, so come on down and give this one a try! This weekend, we’ve got Keiko Matsui, Rachel Platten with special guest Madi Diaz, BoDeans, and Jimmy Thackery & the Drivers! Don’t miss out on this opportunity to try some great new dishes with some amazingly talented music!